Another sweet cupcake recipe. I took advantage of the last figs I found and, living in Lisbon, I used the tipical Portuguese Port white wine for the frosting. The Port wine reduction is extremely versatile and I’m definitively going to make a sovory dish with it. In the end pink and black peppercorns enhance the flavour of the wine and balance the overall taste.
Next time I will come back with a savory cupcake!
For the batter
1 1/2 cup all purpose flour
3/4 granulated sugar
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup rice milk at room temperature
1/3 cup canola oil
5 ripe figs
For the frosting
1 cup soy cream at room temperature (I used Tofutti)
Port white wine reduction
For the Port white wine reduction
3 cups Port white wine
1 tbsp soy butter
For the decoration
pink and black peppercorn
Start by making the Port white wine reduction. Pour the wine into a pan and bring to a boil. Simmer for about 30 minutes until reduct to about 1/2 cup. Remove the pan from the heat, add soy butter, whisk until combined and allow to cool completely.
Preheat the oven to 180°.
For the batter whisk in a bowl rice milk and canola oil. In another bowl measure out flour, caster sugar, baking powder, baking soda, and salt. Add dry ingredients to the wet and whisk until smooth. Scoop the batter into cupcake pans until 1/3 full, add the pulp of half fig each cupcake and cover with the remaining batter. Transfer to the oven. Bake for 20-25 minutes. Remove the pan from the oven and allow to cool completely.
For the frosting beat soy cream with 1/3 of Port white wine reduction.
Spread the frosting on the top of each cupcake, garnish with half fig which has been earlier dipped into wine reduction. Pour the remaining Port white wine reduction and sprinle pink and black peppercorns.